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Cross Rib Roast or, "does Jack have any morels?"

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posted on Apr, 17 2009 @ 04:57 AM
I was reading JacKatMtn's thread on morels and thought that something we had for dinner tonight, would have gone great with a mess of those babies.

Cross Rib Roast with herbs.

preheat oven to 450 F.

I started with a 3 pound Cross Rib Roast. It was on sale, less than 6 bucks.

I put it in a dutch oven, you don't need the lid til the end.

Prepare a simple paste of olive oil, minced garlic, rosemary, thyme.
Just crush the herbs in the olive oil. Make it sticky enough to cling to the roast.
Add some salt and pepper to the paste.

Poke holes in the roast. A serving fork will do the trick.
Paint the roast with balsamic vinegar. Let it absorb, and paint it again.

Now smear the olive oil paste all over the roast. Let it stand for at least 15 minutes.
The longer the better.

Put it in the oven at 450 F for about 15 minutes. Keep an eye on it, that's pretty hot.
You want to sear it, not burn it.

Turn the oven down to 350 after the meat is seared. Now cook for about 45 minutes.
Use a meat thermometer is you have one. We like Medium rare, so the internal temp was about 140. Use your own guidelines if you don't have a thermometer.

Take the meat from the oven, put the cover on your Dutch oven. Let it stand for 15 to 20 minutes. Slice and SERVE!!

And once again, the morel of the story.

posted on Apr, 18 2009 @ 10:52 AM
reply to post by spacedoubt

That sounds delicious

Thanks for the recipe and I can definitely see some nicely sauteed morels (with roast pan juices) as a great addition to this meal...

Keeping this in mind

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